Rose Mary Mogan


The apple sauce is what makes these cookies so soft, moist and chewy. To make them somewhat healthier and add a bit more fiber, I used both AP flour & Almond flour. I loved them and so did my neighbor Judy. My husband prefers my other recipe for the KITCHEN SINK OATMEAL COOKIES which are a bit more firm, but I prefer the softer and more chewy version. They are both equally delicious, but one is much firmer in texture , when compared to the other.

This version has a bit more fiber. you will love the unsweetened coconut, walnuts & Vietnamese Cinnamon which adds lots of flavor.


☆☆☆☆☆ 0 votes

Makes about 4 1/2 dozen cookies, depending on size.
25 Min
15 Min


  • 1 stick
    butter flavored crisco(1 cup) or shortening
  • 1 c
    brown sugar, firmly packed
  • 1 box
    vanilla pudding, cook & serve which i used
  • 4 large
    eggs, room temperature
  • 2 c
    oats, quick cooking
  • 1 c
    flour, all purpose
  • 1 c
    almond flour
  • 1 tsp
    each baking soda & salt
  • 1 Tbsp
    vietnamese cinnamon (can use regular cinnamon)
  • 1 c
    black walnuts or nuts of choice
  • 1 c
    unsweetened coconut
  • 1 c
    plump golden raisins (can use regular)
  • 1 Tbsp
    vanilla bean paste, or vanilla extract
  • 1 c
    applesauce, i used sugar free



  1. Preheat oven to 350 degrees F. These are some of the main ingredients in this recipe. I use Sugar Free Applesauce. Spray cookie sheets with nonstick cooking spray and set aside till needed.
  2. This particular brand of Almond Flour works very well for baking it has a super fine texture.
  3. Combine the oatmeal with the all purpose flour, almond flour, cinnamon and baking soda & salt, then stir to blend together. Cover raisins with water and cover with saran wrap then microwave for 3-5 minutes, then allow to sit about 5 minutes and drain.
  4. Combine the unsweetened coconut with the raisins & nuts and stir to mix. Set aside till needed.
  5. Cream the butter flavored Crisco with the sugar,& vanilla pudding till creamy. Add eggs one at a time beating well after each is added. Then add in the applesauce and beat again.
  6. Add the flour mixture in thirds, till all has been blended. Then add in the coconut mixture and switch to a large spoon and stir till blended. Add vanilla Bean Paste or Extract & stir to mix together.
  7. Drop by tablespoons onto prepared cookie sheet about 2 inches apart, & bake in preheated 350 degree F. oven for 10 to 12 minutes. Mine needed 12 minutes.
  8. Remove from oven, allow cookies to remain on cookie sheet for about 10 minutes before removing onto a cooling rack. Once completely cooled move to a platter or storage container. Serve & enjoy.

Printable Recipe Card


Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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